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Buttery shortbread pastry, minus the fuss. This press-in crust skips the rolling pin, skips the fridge time, and still bakes up crisp and tender with that signature shortbread snap. It holds its shape, supports juicy fruit fillings, silky custards, or tangy lemon curd, and adds a cookie-rich flavor to all your desserts. A sturdy, from-scratch crust you can rely on.
We used this shortbread pastry recipe for our Chocolate Caramel Tart. It also will make a crust for one 9x13x2-inch baking dish of bar cookies if you don’t push the dough up the edges.
Here’s Why This Shortbread Pastry Recipe Works
Press-in, no rolling: Forget the rolling pin. Just press the dough straight into the tart pan and you’re already halfway there.
Cold butter = crisp crumb: Cold, cubed butter is cut into the flour for that classic shortbread snap and tender bite.
Yolks and cream for richness: Egg yolks and cream add structure and moisture, keeping the crust rich without turning it tough or greasy.
Foil trick for clean lines: A greased sheet of foil pressed against the dough prevents puffing or slumping. No pie weights required.
Love that buttery shortbread flavor? Try my Oatmeal Shortbread for a nutty twist or my Chocolate Dipped Shortbread Cookies for a rich, sweet treat.
Recipe Tips
Keep butter cold: Use it straight from the fridge so it cuts in cleanly and melts in the oven for a tender, crisp bite.
Pulse, don’t overmix: Process just until the mixture looks like damp sand. Not a solid dough ball.
Shape with the right tools: A metal measuring cup smooths the base, while a spoon or roller forms neat edges.
Freeze before baking: Chilling the crust in the freezer helps it keep its shape and bake evenly.
Use weights for pie pans: Tart pans can skip pie weights thanks to the foil trick, but pie dishes still need them.
If you’re looking for tart inspiration, check out my Pine Nut Tart for a sweet-savory flavor or my Lemon Meringue Tarts for a bright, citrusy finish.
Shortbread Crust for Tarts and Pies
This buttery shortbread pastry is as dependable as it is delicious. It’s a press-in crust that skips the rolling pin but still delivers bakery-level results. Perfect for tarts and pies, it’s the no-fuss alternative to traditional pie dough you’ll reach for again and again.
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Easy Shortbread Pastry
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Ingredients
- 2 cups all-purpose flour, 240 grams
- ½ cup powdered sugar, 60 grams
- ¼ teaspoon salt
- ¾ cup butter, cold; cut into pieces, 169 grams
- 2 egg yolks
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
Instructions
- Place the flour, sugar and salt in the bowl of the food processor, pulse to combine.
- Distribute the butter pieces over the flour mixture and process the until it looks like fine sand.
- In a small dish, whisk the egg yolks, cream and vanilla together and add to the mixture. Pulse just until the mixture is crumbly.
- Tip the pastry mixture into the tart pan. With your fingers or the back of a tablespoon, press dough up the sides of the pan. See notes if you are using a pie pan.
- Use the bottom of a flat-bottomed measuring cup to press the mixture firmly and evenly over the bottom of the tart pan.
- Prick the dough with a fork and place the tart pan on a baking sheet then set it into the freezer for 30-minutes to firm up.
- Preheat the oven to 350°F
- Remove the frozen pastry tart from the freezer.
- Spray one side of a large piece of aluminum foil with non-stick oil and place it, oiled side down, over the pastry. Press the foil tightly against the pastry molding it to the crust and over the edge. There is no need for pie weights if you use this for a tart pan. Add pie weights if you use this recipe for a pie dish.
- Transfer the baking sheet to the oven and bake for 15-minutes if using for a tart that requires the filling to be baked. If the filling does not require baking, bake the crust for another 15 minutes.
- Remove from the oven and carefully remove the foil. Let the pastry cool completely before filling.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Which type of flour?
What can I replace sugar with?
All purpose flour. We haven’t tested it this recipe with a sugar replacement so I don’t know how it will turn out.